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Hi hi, just a super quick drop in today! This salad is a bit outside of my usual style in that it has a both a faux bacon AND a faux cheesy component. I know, what is even happening right now?! I don’t typically go for that kind of vibe with the plant-based food, but sometimes it can be fun. Except when there’s seitan involved because the texture of that stuff is too similar to the real thing for me. Not gonna go there. I can’t be the only plant-preferring person that feels this way.

I had seen rice paper bacon floating around Pinterest and YouTube last summer, and was immediately pulled in to the idea of it. This is odd because I was never one of those people that freaked over real bacon, but for some reason, recreating it in plant-based formats is always something that I have to do. I’ve tried the rice paper method a couple times, and what I can observe is this: it’s 100% suited to making crispy bits for salads/garnishing. I don’t love it as a little strip on the plate/a sandwich because it lacks substance. Its strength is its ultra crispy/salty/shattering quality. Pretty much perfect for topping shredded brussels sprouts with citrusy dressing.

The other thing here is a new formulation of vegan “parm” for me. I’ve been using sliced almonds quite a bit lately–for almond milk, vegan ricotta, and now this cheesy mix. They’re perfect for almond milk because they only need a 10 minute soak in boiling water before they’re ready to go. I incorporate all my old faves in this cheesy, sprinkle-friendly knockoff though–nutritional yeast, lemon zest, and miso. I’ll be steadily making this parm mix for all of my salads, pizza, and pasta for a loooong while because I have 2 huge bags of sliced almonds from Costco in my freezer right now. I’m the worst for not checking the freezer before I go there, yikes.

I know this one looks like a ton of ingredients, but there’s a lot of overlap with relatively simple steps. Plus, this recipe makes extra dressing and parm for a few extra tasty meals. Hope you all get to enjoy a comforting but still mostly healthy salad this week ;) All my hugs, all the time.

In a small bowl, whisk together the smoked paprika, garlic powder, nutritional yeast, pepper, tamari, maple syrup, and oil. Set aside.

Layer 2 of the dry rice paper wraps on top of each other. Keeping them lined up, cut the papers into quarters. You should have 4 double decker quarter pieces. Repeat with the remaining rice paper wraps.

Run the double layer pieces under running water until just-pliable and sticking together, then place moistened quarter pieces onto the prepared baking sheet, leaving space between all pieces. Brush each quarter piece with the smoked paprika mixture. Very gently flip all pieces over, and brush the other side.

Slide the baking sheet into the oven and bake rice paper bacon until crisp, about 11-13 minutes. Let bacon cool completely before chopping into “bits.”

For the almond parm, in the bowl of a food processor, combine the sliced almonds, nutritional yeast, lemon zest, miso, salt, and pepper. Run the motor on high until you have a crumbly, unified mixture that tastes slightly salty and quite savoury. Set aside.

For the dressing, in a sealable jar, combine the lemon juice, orange juice, maple syrup, dijon mustard, garlic, salt, pepper, and oil. Close the lid tightly on the jar and shake vigorously until combined. Set aside.

Using a mandoline slicer, or the shredding disc on your food processor, shred the brussels sprouts and transfer to a serving bowl. Slice the green onions and transfer those to the bowl as well.

Pour about ⅓ cup of dressing onto the brussels sprouts and green onions, season with salt and pepper, and sprinkle about ¼ cup of the almond parm on top. Toss to combine. Top the brussels sprouts slaw with the “bacon” bits and extra parm. Serve immediately.

*Extra dressing and “parm” can be stored in sealed containers in the refrigerator for up to a week.

I feel the same way as you about seitan, I don’t eat meat because I don’t like meat, I certainly don’t want to eat something that reminds me of it. This recipe looks interesting, I love brussels sprouts so will definitely try this.ReplyCancel

Your creativity is off the charts. I can’t wake to make this for my man he will LOVE it. also having those toppings in the fridge will make great staples for all my bowl meals xoReplyCancel

Katy Craig19/01/2017 - 9:13 am

This looks delicious! Brussel sprouts are my favourite vegetable at the moment. I was just wondering why you keep sliced almonds in the freezer? Do they keep better that way? I love your blog :) xReplyCancel

I have NEVER heard of this and think you are so genius for creating it, Laura. Despite it’s Pinterest origins (what isn’t on there, honestly). I’m totally with you on the seitan and texture thing (not a fan). Hope you’re taking some r&r time this week and getting stoked for CA next month – I cannot wait! <3ReplyCancel

This salad was AMAZING!!! I added some chopped apple, which gave it a nice sweet-salty vibe. My one issue is that I had to cook the rice paper for close to 20 minutes and even then some parts were still chewy – maybe i wet the paper too much?ReplyCancel

[…] 99% of the time), so I am always looking for great gluten-free /vegan dishes! I love this one for Citrus Brussels Sprouts slaw with rice paper “bacon” and almond “parm.” I promised her that while we are eating Beef Stew that she could enjoy this and more of the Crispy […]ReplyCancel

Just made this tonight and it was amazing! Added some roasted butternut squash, chopped apple and quinoa to make it a full meal. Just a note about the bacon bits, definitely check them around 5 minutes because I went the full 10 the first time and burnt them to a crisp. Must be my oven but the second batch were done around 7 minutes. Thanks for another great recipe!!!ReplyCancel

I love your post. It is a wonderful representation of what you do. I also enjoyed reading about how to make “bacon bits” out of rice paper. That is a very inventive way to incorporate a meaty flavor without actually including a protein.ReplyCancel

[…] marinara and warmed through in the oven. I serve mine with chili flakes, extra chopped basil, and almond “parm.” Oh, and a couple glasses of wine :)This is a naturally grain-free and vegan recipe that’s […]ReplyCancel